This homemade blackberry jam recipe brings together the rich, sweet-tart flavor of fresh blackberries with a touch of sugar, creating a sweet and tangy jam perfect for breakfast spreads or dessert toppings.
Ingredients
Scale:
4 cups Fresh Blackberries, ripe and washed
2 cups Sugar, granulated (adjust for low-sugar blackberry jam)
1/4 cup Fresh Lemon Juice
1 package Pectin (optional for a thicker consistency)
1 teaspoon Vanilla Extract (optional for blackberry jam with vanilla)
Instructions
Start by washing the blackberries thoroughly under cold water. Remove any stems or leaves to ensure a clean mixture.
In a large pot, combine the blackberries and sugar. Let it sit for about 30 minutes to allow the berries to release their juices, creating a flavorful syrup base for the jam.
After 30 minutes, add the lemon juice to the mixture. If using pectin, stir it in at this stage to help the jam set properly.
Place the pot over medium heat, stirring continuously until the sugar completely dissolves.
Increase the heat to medium-high and bring the mixture to a rolling boil. Boil the blackberry jam for about 10-15 minutes, stirring frequently until it thickens and reaches a temperature of 220°F (104°C).
Once thickened, remove the pot from the heat. If desired, stir in the vanilla extract for added flavor.
Carefully ladle the hot blackberry jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean cloth to ensure a good seal.
Seal the jars with lids and process them in a boiling water bath for 5-10 minutes.
Remove the jars and let them cool completely on a clean towel or rack. Check the seals by pressing down in the center of each lid; if it pops back, the jar has not sealed properly.
